Kirstie Allsopp’s Lime and Coconut Cake
# Preheat the oven to 170°C, (150°C for fan ovens), Gas Mark 3. # Grease and base line a 900g (2lb) loaf tin with baking parchment. # Place all the cake ingredients into a large bowl and beat using an electric hand whisk until just smooth and pale. Pour into the prepared cake tin and bake for 55-65 minutes until a skewer comes out clean when inserted into the middle of the cake. If the top becomes too brown near the end of the cooking time, cover with a piece of parchment. Leave the cake to cool slightly then remove from the tin and transfer to a cooling rack to cool completely. # For the icing simply mix the lime juice into the icing sugar until you have a thick pouring consistency drizzle over the cake and finish with strands of lime zest.